J’Something’s Pump-kinG Cheesecake

Posted on May 25th, 2018

Need Sunday lunch dessert inspiration? Your family will love this pumpkin cheesecake.

J’Something’s Pump-kinG Cheesecake

Tired of malva pudding for Sunday dessert? Try this cheesecake with a delicious pumpkin twist.

Ingredients

For the base

  • 1 packet ginger biscuits (200 g)
  • ½ cup unsalted butter

For the cheesecake

  • 500g diced pumpkin
  • Salt for seasoning
  • 60ml milk
  • 2 tbsp butter
  • 1 tsp cinnamon powder
  • ½ tsp nutmeg
  • 1 tsp ground ginger
  • 500g Lancewood Full Fat Plain Cream Cheese, at room temperature
  • 1 cup sugar (white or brown sugar)
  • 2 eggs

ALSO SEE: Best milk tart ever

Method

For the base

  • Preheat the oven to 180°C.
  • Blend the ginger biscuits in a blender until fine.
  • Melt the butter in the microwave and allow it to cool.
  • Mix the biscuit crumbs with the melted butter and build the base in a 10-inch greased and lined cake tin.
  • Place the tin in the oven and bake for 10 minutes.
  • Allow the base to cool.

For the filling

  • Place the pumpkin on a roasting tray, season with salt, and roast at 200°C for about 45 minutes until the pumpkin is soft and slightly caramelised. Transfer the pumpkin into a mixer and add the milk, butter and all spices and mix until smooth. Add the cream cheese and mix until smooth ( about 2 minutes at a medium speed). Now slowly add the sugar while mixing.
  • Add one egg at a time, ensuring that each egg is well mixed before adding the next. Now add the pumpkin mixture and mix for a further minute or so until everything is well combined.
  • Pour the mixture into the cake tin and place in the oven. Bake for 45 minutes.
  • Cool for 2 hours.
  • Wrap with plastic wrap and place in the fridge overnight.
  • Remove from tin when ready to serve.

Feeling inspired? Simply submit a picture of your best cake to lancewoodcakeoff.co.za (clearly showing the LANCEWOOD product used to create it), along with the recipe to enter this year’s LANCEWOOD Cake-Off. Entries close at midnight on 3 June 2018.